RICOTTA PANCAKES WITH BLUEBERRIES & COCONUT YOGHURT

Makes 10

Ingredients

• 2 cups of self-raising flour

• 2 tsp bicarbonate of soda

• 1.5 tbsp of caster sugar

• Pinch of salt

• 250g of full fat ricotta cheese

• 1.5 cups of full fat milk

• 1 tbsp of vanilla extract

• 2 eggs, lightly beaten

• 50g of butter, melted (extra for frying)

• Extra virgin olive oil

• Ingredients

• Coconut yoghurt

• Fresh berries

• Honey

• Fresh mint leaves

Method

1. Sift the self-raising flour, bicarbonate of soda, sugar and salt into a bowl. In another bowl, combine all the wet ingredients – ricotta, milk, vanilla extract, beaten egg, melted butter – mix well. Make a well in the centre of the dry ingredients and gradually whisk in the wet ingredients little by little until a smooth batter is formed.

2. Heat a heavy based, non-stick fry pan and add a teaspoon of butter to the pan, along with a drizzle of olive oil (the olive oil will ensure the butter doesn’t burn). Add two separate ladles of pancake batter to the pan. Cook for about 4 minutes on each side until you see bubbles appearing, and then flip it over and cook for another 2-3 minutes. Put aside and continue with the rest of the batter.

3. To decorate, let the pancakes cool a little, so that the yoghurt doesn’t melt. Layer each pancake with a tablespoon of coconut yoghurt until you get to the top (you can do every second layer if you don’t want too much yoghurt). At the top, place a dollop of coconut yoghurt in the centre and top with some fresh berries, mint leaves and a drizzle of honey or maple syrup. Mum will love them!